Picudo

The variety of Picudo olive, produces mixed-use olives, are used for the production of oil and table olives. Originally from Córdoba, more specifically from Baena, its cultivation is mainly in the provinces of Córdoba, Jaén, Granada and Málaga. The Picudo olive tree has about 35,000 hectares of cultivation, being a variety with significant extension, of a similar magnitude to varieties such as the Verdial olive, Manzanilla Cacereña and Hojiblanca. This variety makes highly aromatic oils. It is characterized by its green fruity flavor with green apple and olive leaf notes.

Picudo Characteristic

Picudo olives have good characteristics for the production of oil. The beet olives have been traditionally used as table olives, with good appreciation. Maturation: The Picudo olive tree is a late ripening variety. Size:  Olives Picudo are of size large. Shape: Picudo olives are elliptical and asymmetrical. Skin color: The Picudo olive, has maturity black color. It has abundant lenticels of small size.

Paring suggestion
You’ll enjoy its soft flavor and exotic fruit aftertaste, as well as the note of pepper that that chases it down your throat. Picudo olive oil is ideal in warm salads and gazpacho’s. Try it with our Organic, Traditional or Black Currant Balsamic vinegars.